Poached Chicken with Asparagus and Herbed Mayonnaise
ByPublished on July 30, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
Salt and pepper4 (6-ounce) boneless, skinless chicken breasts, trimmed1 ½ pounds asparagus, trimmed½ cup mayonnaise2 tablespoons chopped fresh dill2 tablespoons chopped fresh tarragon2 tablespoons chopped fresh parsley1 tablespoon Dijon mustard1 tablespoon lemon juice
Before You Begin
Asparagus spears of medium thickness work best in this recipe.
Instructions
- Bring 2 cups water and 1 tablespoon salt to boil in 12-inch skillet. Add chicken, reduce heat to medium, and simmer, covered, until chicken registers 160 degrees, 12 to 15 minutes, flipping once halfway through cooking. Transfer to platter and tent loosely with aluminum foil.
- Add asparagus to skillet, cover, and simmer until tender and bright green, about 4 minutes, redistributing once during cooking. Transfer to serving platter with chicken.
- Meanwhile, whisk mayonnaise, dill, tarragon, parsley, mustard, and lemon juice together and season with salt and pepper to taste. Spoon herbed mayonnaise over chicken and serve with asparagus.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Gently poaching the chicken makes it tender and juicy. Cooking the asparagus in the chicken poaching liquid infuses it with flavor.
This is a members' feature.
10 Comments